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Nutritional Info
  • Amount Per Serving
  • Calories: 151.7
  • Total Fat: 3.6 g
  • Cholesterol: 9.1 mg
  • Sodium: 347.7 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 6.4 g

View full nutritional breakdown of Tomato-Basil Soup calories by ingredient
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Tomato-Basil Soup


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Ingredients

    4 cups chopped seeded peeled tomato (about 4 large)4 cups low-sodium tomato juice1/3 cup fresh basil leaves1 cup 1% low-fat milk1/4 teaspoon salt1/4 teaspoon cracked black pepper1/2 cup (4 ounces) 1/3-less-fat cream cheese, softenedBasil leaves, thinly sliced (optional)8 (1/2-inch-thick) slices diagonally cut French bread baguette

Directions

Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.

Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

NOTE: Refrigerate remaining soup in an airtight container for up to 1 week.
Yield: 8 servings (serving size: 1 cup soup and 1 bread slice)

Find 17 super-easy soups and stews at Cooking Light.

Recipe Copyright © Cooking Light Magazine







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